Chef Timothy Dean is the Owner and Executive Chef for Timothy Dean Catering in Washington DC and Largo, Maryland, where he supports events of all sizes from small meetings to large galas for government and city clients.

His career began humbly as a teenage dishwasher and prep assistant, eventually spanning years in top kitchens, including the opening of award-winning restaurants, and featuring a 2010 television appearance on Bravo’s Top Chef. Dean was, “hooked for life,” at age 14 when his neighbor’s Italian grandmother taught him to cook homemade gnocchi and “real” pasta.

After graduating from Howard University, where he earned the university’s 2000 Young Entrepreneur of the Year Award, Dean sharpened his craft in some of the world’s most respected restaurants. He worked under and alongside culinary leaders such as Alain Ducasse, Guenter Seeger at Resto des Amis, and Patrick Clark at The Hay-Adams Hotel.

Dean met his mentor, the late Chef Jean-Louis Palladin, at age 17, when he decided to approach the great chef instead of attending culinary school. Palladin invited Dean and Dean’s girlfriend to dine at his restaurant as his guests, after learning Dean couldn’t afford the $95 per person price. Blown away by the life-changing meal, Dean dropped to his knee in the kitchen and asked if he could work for Palladin for free. Palladin smiled and announced in French, “this kid has passion.” Over the next 12 years Dean learned from Palladin, serving as Sous Chef at Jean-Louis in Washington DC’s famed Watergate Hotel, and later as Chef de Cuisine at Palladin in New York City. He also helped the iconic chef and Roberto Donna launch Pesce in DC’s Dupont neighborhood.

Dean went on to open and lead his own acclaimed restaurants, including the 5-star Timothy Dean Restaurant & Bar at the St. Regis Hotel in DC and Prime Steak House in Baltimore, Maryland. There he delighted guests with signature dishes such as Yukon crusted Chilean sea bass and pan-seared Maine dayboat diver scallops. Notably, Palladin was the first to show Rod Mitchell of Brown Trading how to source diver scallops in the United States. Partnering with Norman Nixon and actor Denzel Washington, Dean also co-founded Odessa in Laguna Beach, California, where he crafted Southern-inspired cuisine with a refined French influence.

An advocate for giving back and continuous learning, Dean is an active mentor, encouraging young people to strive for their dreams and success. “I consider myself very blessed.” Dean continues to follow the sage advice of his mentor, “What I learned from Jean-Louis is to source the best ingredients and make them the star on the plate.”